I picked up some blueberries at the farmer’s market on Friday (they’re finally starting to get sweet in these parts) and instantly realized that I was going to have to indulge my once a year pancake habit. Pancakes lie thoroughly in the baking camp where you truly need to measure things out and follow some sort of a recipe (as opposed to savory cooking where you can just toss stuff together), so I went searching. On the Fine Cooking site, I realized that I had written a pretty nice recipe – Cornmeal Blueberry Pancakes with Spiced Maple Butter - a couple of years back. The cornmeal gives the cakes a rustic texture that goes nicely with the sweet tang of the berries. After about 10 minutes of measuring and whisking, the cakes were on the griddle and I was all set for the next 52 weeks of pancake-less Sundays.